1. A comprehensive overview of emerging techniques and chemometrics for authenticity and traceability of animal-derived food. (15th February 2023) Authors: Ye, Huiping; Yang, Juan; Xiao, Gengsheng; Zhao, Yan; Li, Zhanming; Bai, Weidong; Zeng, Xiaofang; Dong, Hao Journal: Food chemistry Issue: Volume 402(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Acidic polysaccharides from black ear and silver ear mushrooms modulated the release and transport of glucose from gelatinised sorghum starch during digestion. (15th June 2023) Authors: Tu, Juncai; Adhikari, Benu; Brennan, Margaret Anne; Luo, Siyuan; Cheng, Ping; Bai, Weidong; Brennan, Charles Stephen Journal: Food chemistry Issue: Volume 411(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Adaptive mechanism of Lactobacillus amylolyticus L6 in soymilk environment based on metabolism of nutrients and related gene‐expression profiles. Issue 5 (23rd February 2022) Authors: Fei, Yongtao; Huang, Li; Wang, Hong; Liang, Jinglong; Liu, Gongliang; Bai, Weidong Journal: Food science & nutrition Issue: Volume 10:Issue 5(2022) Page Start: 1548 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation. (1st July 2021) Authors: Liu, Xiaoyan; Qian, Min; Shen, Yixiao; Qin, Xuan; Huang, Hancong; Yang, Hong; He, Yilong; Bai, Weidong Journal: Food chemistry Issue: Volume 349(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Analysis of heterocyclic aromatic amine profiles in Chinese traditional bacon and sausage based on ultrahigh-performance liquid chromatography–quadrupole-Orbitrap high-resolution mass spectrometry (UHPLC–Q-Orbitrap-HRMS). (25th April 2020) Authors: Dong, Hao; Xian, Yanping; Li, Haixia; Wu, Yuluan; Bai, Weidong; Zeng, Xiaofang Journal: Food chemistry Issue: Volume 310(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Antioxidant Activities of Chicken Peptide‐Maillard Reaction Products (CP‐MRPS) Derived from Chicken Peptides and d‐Glucose System. Issue 2 (1st August 2016) Authors: Bai, Weidong; Wang, Qin; Zeng, Xiaofang; Fu, Jiayin; Liu, Yaoru; Dong, Hao Journal: Journal of food processing and preservation Issue: Volume 41:Issue 2(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Application of QuEChERS-based purification coupled with isotope dilution gas chromatography-mass spectrometry method for the determination of N-nitrosamines in soy sauce. Issue 26 (21st June 2016) Authors: Zeng, Xiaofang; Bai, Weidong; Xian, Yanping; Dong, Hao; Luo, Donghui Journal: Analytical methods Issue: Volume 8:Issue 26(2016) Page Start: 5248 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Banana starch intervention ameliorates diabetes-induced mood disorders via modulation of the gut microbiota-brain axis in diabetic rats. Issue 1 (31st December 2022) Authors: Bai, Yongliang; Xin, Meiguo; Lin, Junming; Xie, Jing; Lin, Roumin; Peng, Zhenshan; Guo, Jingwen; Bai, Weidong Journal: Food and agricultural immunology Issue: Volume 33:Issue 1(2022) Page Start: 377 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Browning Intensity and Taste Change Analysis of Chicken Protein–Sugar Maillard Reaction System with Antioxidants and Different Drying Processes. Issue 2 (21st September 2016) Authors: Zeng, Xiaofang; Bai, Weidong; Zhu, Xinwu; Dong, Hao Journal: Journal of food processing and preservation Issue: Volume 41:Issue 2(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum (Sciaenops ocellatus). Issue 2 (7th February 2022) Authors: Yang, Juan; Mai, Ruijie; Wu, Siliang; Dong, Hao; Zhao, Wenhong; Bai, Weidong Journal: Journal of aquatic food product technology Issue: Volume 31:Issue 2(2022) Page Start: 200 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗